Soup Pot (Dobin Mushi)

Soup Pot (dobin Mushi) Recipe

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Sue Stone


Recipe posted for Culinary Quest - Japan


☆☆☆☆☆ 0 votes

45 Min
25 Min
Stove Top


  • 1
    fresh or frozen jumbo shrimp
  • 2
    dried japanese mushrooms
  • ·
    hot water
  • 1 tsp
    soy sauce
  • 2
    water chestnuts, sliced
  • 1 sprig(s)
  • 1
    lime or lemon wedge

  • 4 oz
    dried or 8 oz. fresh tuna
  • 7 c
  • 1/2 oz
    dried seaweed

How to Make Soup Pot (Dobin Mushi)


  1. To make fish stock:
    In a large saucepan, combine tuna and water. Bring to a boil. Add seaweed; return to boil. Simmer 15 minutes. Strain stock; discard seaweed. Fish may be used in a salad or other dish.
  2. Thaw shrimp, if using frozen; peel and remove vein.
    In a small bowl, soak mushrooms in hot water to cover for 30 minutes; drain.
  3. In a large saucepan, combine 2 cups fish stock, shrimp, drained mushrooms, soy sauce, water chestnuts, parsley, and lime or lemon. Bring to a boil. Remove from heat; keep hot 5 minutes.

Printable Recipe Card

About Soup Pot (Dobin Mushi)

Course/Dish: Fish Soups
Main Ingredient: Seafood
Regional Style: Asian

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